Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing
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The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!
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Ummmm, a sheet pan turkey dinner? YES, PLEASE!
So for those of you who have small get-togethers for the holidays, or who don’t want to cook an entire turkey, this is exactly what you need.
A cornbread stuffing mix with a 2-pound herb-roasted turkey RIGHT. ON. TOP.
You save on dishwashing, time and effort.
I, however, will probably be stuffing my face with a 20-lb turkey in Indiana for the holidays, with my sidekick Butters.
But I’ll be sure to make this sheet pan meal during the week once I return to LA. It truly works as a weeknight dinner, and you can even swap out the turkey for chicken breasts!
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing
Ingredients
- 5 cups French bread cubes
- 5 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- ⅓ cup dry white wine
- ¼ cup dried sweetened cranberries
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 ½ cups seasoned cornbread stuffing mix
- ½ cup pecans, chopped
- 1 ½ cups chicken stock
- Kosher salt and freshly ground black pepper
For the turkey
- 2 tablespoons unsalted butter, at room temperature
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon lemon zest
- 1 2-pound boneless, skin-on turkey breast
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
- Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes. Stir in cranberries, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.
- Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
- Spread bread mixture into the prepared baking dish.
- In a small bowl, combine butter, garlic, thyme and lemon zest.
- Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
- Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.
- Serve immediately.
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This looks amazing and I’d love to cook it when my in-laws visit for Christmas. Question, though: Do the cooking instructions (for cooking cooking time, oven temperature, or baking dish) change if you cook the turkey breast by itself on the sheet pan rather than on top of the stuffing mixture??? Thanks so much for clarifying. I love your recipes and have gone from nervous in the kitchen to far more comfortable and competent because of them!
Made this for thanksgiving today got rave reviews but the turkey didn’t cook in 45 min , so the stuffing was a lil browner than I’d like but tasted great. Thank u
Hi, is this baked in the same 9×13 dish the breadcrumbs were toasted in, or are you using a larger dish? This looks amazing and I’m anxious to try this for Thanksgiving this year!
Janice, I recommend using a baking sheet (not the 9×13 baking dish) for the bread cubes to ensure you have enough space. 🙂
So you think the dressing would taste good with some cooked breakfast sausage added to it?
Sounds so good! 🙂
Looks so good. Where can you find the frozen boneless turkey breasts with skin only? All I found are frozen turkey breasts with back bones, some percents of broth or basting, etc…on labels. How do you know if it has skin or not? It didn’t say on the label. I want to try your recipe or make turkey roulade. Thanks
I found a 3 pound herbed boneless turkey breast. It’s a butterball brand and frozen. Should be available in most grocery stores.
Hi!! I am about to shop for your sheet pan herb roasted turkey and stuffing and when it says the corn bread stuffing mix do you mean all of it or just the seasoning?
All of it. 🙂
My family is very ‘meh’ on turkey so I was looking for a turkey meal that would satisfy the traditional expectations of Christmas without roasting a big bird and being in the kitchen all day. I decided to make the meal a few days prior to Christmas but truly wished I would have waited. This would have been a perfect meal to serve in lieu on the the big day. It was easy to make and so flavourful. Everyone loved it and talked about how perfect it was. Looks like a new tradition for us has emerged.
Do you think I can use Martin’s Potato Bread stuffing cubes instead of the French bread cubes?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this for Thanksgiving this year and it’s PERFECTION. Honestly, the best turkey and stuffing I’ve ever made!
Awesome!
THe stuffing was delicious although it did need more time in oven. Also, the turkey breast didnt cook evenly over the stuffing. I found that the entire bottom was raw after 45minutes so I had to remove the breast and cook it additionally separately. (so not really one pan dish) Id make the stuffing again, but would probably just cook turkey separately.
Question. Would you or did you brine the turkey breast?
I did not. 🙂
Do you have to use White wine? Can you use something else?
This looks really really good!
You can substitute chicken stock.
Outstanding! I love sheet pan meals!
I like adding craisins to the Thanksgiving meal. One suggestion: use the injector needle, like from Tony Cachere for deep frying, to put the butter under the skin of the turkey breast – no tearing and won’t have to resecure it afterwards.
Change, I am making this now and the stuffing is amazing. Do you cook the turkey at 400 degrees until it reaches 160 internal temperature or should it be cooked at a lower temperature?
Thank you!
The turkey is cooked at 400 degrees F until it reaches an internal temperature of 160 degrees F.
I just made this for (Canadian) Thanksgiving today and good lord it was perfect.
Happy Thanksgiving!
Oh my the stuffing looks amazing! I’d love to try this; I just hope it turns out looking as nice as yours does!
Silly question! Turkey breast should be thawed? Also, using a 3 pound turkey breast. How does that affect the cooking time?
Yes, the turkey should be thawed. You may also need to increase cooking time as needed. Hope that helps!
So do you have to cook everything including the Turkey if your making it the day before? What do you do the next day, do you cook it all at 400 for 40-45 minutes? Or are you heating everything up at a different temp?
Yes, you can make this ahead of time (including the turkey). You can reheat in the oven or microwave until heated through. I do not recommend cooking this again for 40-45 minutes as you are simply reheating. Hope that helps!
I am so excited to try this recipe! We don’t observe the Thanksgiving holiday but I do enjoy some of the traditional recipes for the Thanksgiving meal. This is going on my list of holiday meals to try ASAP!
This looks amazing! What a perfect way to do a quick Thanksgiving dinner!
Paige
http://thehappyflammily.com
should have checked read this before Thanksgiving! Oh well, looks good enough to make post-Thanksgiving, especially since I won’have to drag the roasting pot out again! Thank you for this recipe!